KR20030040945A - Manufacturing method of a kind of noodles with a potato - Google Patents

Manufacturing method of a kind of noodles with a potato Download PDF

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KR20030040945A
KR20030040945A KR1020010071622A KR20010071622A KR20030040945A KR 20030040945 A KR20030040945 A KR 20030040945A KR 1020010071622 A KR1020010071622 A KR 1020010071622A KR 20010071622 A KR20010071622 A KR 20010071622A KR 20030040945 A KR20030040945 A KR 20030040945A
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powder
potato
noodles
weight
potatoes
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KR1020010071622A
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Korean (ko)
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김진용
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(주)방아솜씨
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Publication of KR20030040945A publication Critical patent/KR20030040945A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: Provided is a manufacturing method of a kind of noodles using a potato as main ingredient and additionally flavoring powder. Therefore, the manufactured noodles have the chewy taste peculiar to potatoes. CONSTITUTION: A manufacturing method of a kind of noodles using a potato comprises the steps of: cutting a fresh potato into a thickness of 0.5-3cm; steaming the cut pieces at 100 deg.C or higher; crushing the steamed potato with a roller; kneading 100 part by weight of the crushed potato, 40-80 part by weight of potato starch and 1-10 part by weight of flavoring powder; extruding the dough into noodle strips at 90 dg.C or higher; and vacuum-packing noodles.

Description

감자로 만든 면류의 제조방법{Manufacturing method of a kind of noodles with a potato}Manufacturing method of a kind of noodles with a potato}

본 발명은 감자를 원료로 한 면류의 제조방법에 관한 것으로, 보다 상세하게는 생감자를 주원료로 하고 부원료로서 여러 가지 양념 분말을 첨가함으로써 제조되는 감자로 만든 면류의 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing noodles using potatoes, and more particularly, to a method for preparing noodles made from potatoes prepared by adding various seasoning powders as raw ingredients and raw potatoes.

국수나 칼국수 같은 면류는 분식류의 일종으로 밀가루로 반죽하여 이를 사출하여 양념과 함께 국물에 끓임으로써 완성되는 요리이다. 그러나, 상기와 같은 면류는 밀가루를 재료로 사용하기 때문에 소화불량의 원인이 되는 문제점이 있다. 또한, 국수나 칼국수는 기호식품으로서 많은 사람으로부터 애용되기 위해서는 그 맛과 영양이 개선될 필요가 있다.Noodles, such as noodles or kalguksu, are a type of pastry that is made by kneading with flour and injecting them into the soup. However, such noodles have a problem that causes indigestion because they use flour as a material. In addition, noodles and kalguksu as a favorite food, the taste and nutrition need to be improved to be favored by many people.

상기와 같은 면류에 대한 개량된 형태로 즉석 감자국수(출원번호10-1995-0028425)에 관한 기술이 이미 공지된 바 있다. 위와 같은 감자국수는 감자가루에소맥분, 쌀가루 등을 혼합하여 반죽한 것에 그 특징이 있다. 그러나, 상기와 같은 감자국수는 그 맛에 있어 다양하지 못하고 일률적인 문제점이 있으며, 감자원료의 적용에 있어서도 감자가루를 사용함으로써 감자고유의 씹히는 맛을 음미할 수 없는 단점이 있다.Techniques for instant potato noodles (application number 10-1995-0028425) have already been known in an improved form for such noodles. Potato noodles as described above are characterized by kneading a mixture of potato flour, wheat flour, rice flour and the like. However, the potato noodles as described above are not varied in taste and have a uniform problem, there is a disadvantage that can not enjoy the chewy taste of potato unique by using potato powder also in the application of potato raw materials.

본 발명은 상기와 같은 문제점을 해결하기 위하여 창작한 것으로서, 본 발명의 목적은 밀가루를 사용하지 아니하거나 적은 양을 사용하고도 쫄깃쫄깃한 맛과 찰진 면발의 맛을 느낄 수 있고 감자 특유의 씹히는 맛도 감지할 수 있는 감자로 만든 국수나 칼국수 등의 면류를 제조하는 방법을 제공하는 것이다.The present invention was created in order to solve the above problems, the object of the present invention is to use the flour or even small amounts of chewy taste and the taste of noodle noodle and chewy peculiar taste It is to provide a method of manufacturing noodles such as noodles or knife noodles made of potatoes that can be detected.

상기와 같은 본 발명의 목적은, 생감자를 두께 0.5 ~ 3cm로 절단하는 단계(S10); 절단된 상기 생감자를 100℃ 이상의 스팀하에서 익히는 단계(S20); 상기 감자를 롤러분쇄기로 분쇄하는 단계(S30); 분쇄된 상기 감자원료 100 중량부에 대하여 감자전분 40 ~ 80 중량부와, 다시마분말, 쑥분말, 양파분말, 당근분말, 계란노른자, 당귀분말, 인삼분말, 솔잎분말, 칡분말 중 택일된 양념분말 1 ~ 10 중량부를 첨가하여 반죽하는 단계(S40);An object of the present invention as described above, cutting the raw potato to a thickness of 0.5 ~ 3cm (S10); Ripening the cut raw potatoes under steam at 100 ° C. or higher (S20); Grinding the potatoes with a roller grinder (S30); 40 to 80 parts by weight of potato starch, kelp powder, mugwort powder, onion powder, carrot powder, egg yolk, donkey powder, ginseng powder, pine needle powder, 칡 powder Adding 1 to 10 parts by weight to knead (S40);

상기 반죽물을 90℃ 이상의 온도하에서 사출하는 단계(S50); 및 상기 사출물을 진공포장하는 단계(S60);로 이루어지는 것을 특징으로 하는 감자로 만든 면류의 제조방법에 의하여 달성된다.Injecting the dough at a temperature of 90 ° C. or higher (S50); And vacuum-packing the injection-molded product (S60).

본 발명에서는 생감자 원료를 스팀에 익히는 공정을 도입함으로써 종래와 같이 감자가루를 직접 사용하는 방법과는 달리 이를 먹는 과정에서 감자고유의 씹히는 특유한 느낌을 주입하고, 양파분말, 쑥분말, 솔잎가루, 칡가루 등의 여러 가지 양념분말을 첨가함으로써 다양한 감자면류의 맛을 느낄 수 있도록 하고자 한다.In the present invention, unlike the conventional method of using the potato powder directly by introducing the raw potato raw material to steam the process of injecting the peculiar feeling of chewing potatoes unique in the process of eating it, onion powder, mugwort powder, pine needle powder, 칡 By adding various seasoning powders such as powder, we want to be able to taste various potato noodles.

본 발명의 그 밖의 목적, 특정한 장점 및 신규한 특징들은 첨부된 도면들과 연관되어지는 이하의 발명의 상세한 설명과 바람직한 실시예로부터 더욱 분명해질 것이다.Other objects, specific advantages, and novel features of the present invention will become more apparent from the following detailed description of the invention and the preferred embodiments in connection with the accompanying drawings.

도 1은 본 발명의 일 실시예에 따른 감자로 만든 면류의 제조방법에 관한 순서도이다.1 is a flow chart related to a method for producing noodles made of potatoes according to an embodiment of the present invention.

이하 본 발명에 따른 감자로 만든 면류의 제조방법의 구성에 대하여 설명하기로 한다.Hereinafter will be described the configuration of the manufacturing method of noodles made of potatoes according to the present invention.

도 1은 본 발명의 일 실시예에 따른 감자로 만든 면류의 제조방법에 관한 순서도이다. 도 1에 도시된 바와 같이, 상기 감자로 만든 면류의 제조방법은 S10 단계에서 S60 단계로 이루어져 있다.1 is a flow chart related to a method for producing noodles made of potatoes according to an embodiment of the present invention. As shown in Figure 1, the manufacturing method of the noodles made of the potato consists of a step S10 to S60.

S10 단계는 생감자를 절단하는 단계이다. 본 단계에서는 생감자의 껍질을 벗겨 세척한 후 두께 0.5 ~ 3cm로 잘게 절단한다. S20 단계는 절단된 상기 생감자를 100℃ 이상의 스팀에서 익히는 단계이다. S30 단계는 상기 감자를 롤러분쇄기로 분쇄하는 단계이다. 익혀진 감자를 롤러분쇄기 속에 투입하여 이를 압박함으로써 감자가 분쇄되는 바, 이는 감자 속의 수분을 제거하기 위함이다. 상기 단계에서 70% 이상의 수분이 50% 미만까지 제거된다.S10 step is to cut the raw potato. In this step, peeled and washed raw potato and cut into fine pieces 0.5 ~ 3cm thick. Step S20 is a step of ripening the raw potato cut in 100 ° C or more steam. Step S30 is a step of grinding the potato with a roller grinder. The potato is crushed by putting cooked potatoes into a roller grinder and pressing them to remove moisture in the potatoes. In this step more than 70% moisture is removed to less than 50%.

S40 단계는 분쇄된 상기 감자원료 100 중량부에 대하여 감자전분 40 ~ 80 중량부와, 양념분말 1 ~ 10 중량부를 첨가하여 반죽하는 단계이다. 상기 양념분말로서는 다시마분말, 쑥분말, 양파분말, 당근분말, 계란노른자, 당귀분말, 인삼분말,솔잎분말, 칡분말 중 택일된 것을 첨가한다. 예를 들어, 상기 9가지 양념분말 중 다시마분말을 넣으면 다시마 감자면류가 제조되고, 쑥분말을 넣으면 쑥 감자면류가 제조된다. 이 때 반죽의 수분은 25 ~ 35%가 되도록 유지하는 것이 바람직하다.Step S40 is a step of kneading by adding 40 to 80 parts by weight of potato starch and 1 to 10 parts by weight of seasoning powder with respect to 100 parts by weight of the crushed potato raw material. As the seasoning powder, an alternative of kelp powder, mugwort powder, onion powder, carrot powder, egg yolk, donkey powder, ginseng powder, pine needle powder, and sesame powder is added. For example, if the kelp powder of the nine seasoning powder is put, kelp potato noodles are prepared, and if the mugwort powder is added, the mugwort potato noodles are prepared. At this time, the moisture of the dough is preferably maintained to be 25 to 35%.

S50 단계는 상기 반죽물을 사출하는 단계이다. 상기 반죽물을 사출기에 투입하여 90℃ 이상의 온도하에서 스크류로 비벼 원하는 모양과 크기로 사출한다. 이 때 사출물의 모양은 길다란 면모양으로 빚는다. 면류의 태양으로서는 상기와 같이 국수나 칼국수 형태를 예로 들어 설명하였으나 본 발명은 이에 국한되는 것이 아니고 그 외에 라면형태나 우동형태 등 여하한 형태의 면류에 대해서도 본 발명의 기술적 범위에 포함된다.S50 step is to inject the dough. The dough is put into an injection molding machine and rubbed with a screw at a temperature of 90 ° C. or higher to inject the desired shape and size. At this time, the shape of the injection molding is formed into a long cotton shape. As an aspect of the noodles, the noodle or kalguksu form is described as an example, but the present invention is not limited thereto, and other types of noodles such as ramen or udon noodles are included in the technical scope of the present invention.

S60 단계는 상기 사출물을 진공포장하는 단계이다. 이는 장기간 보관 가능토록 하고 유통과정상 감자면류가 상하지 않도록 하기 위함이다.Step S60 is a step of vacuum packaging the injection molding. This is to ensure long-term storage and to prevent potato noodles from spoiling during distribution.

또한, 상기 감자면류는 상기 S40단계의 감자원료 100 중량부에 대하여 밀가루 15 ~ 20 중량부가 더 부가되어 구성될 수도 있다. 이 경우에는 밀가루로 인하여 색다른 감자면류의 맛을 느낄 수 있다.In addition, the potato noodles may be configured to further add 15 to 20 parts by weight of flour based on 100 parts by weight of the potato raw material of the step S40. In this case, you can feel the taste of the different potato noodles due to the flour.

상기와 같은 감자면류를 조리하는 방법은, 끓는 물에 이를 투입하여 2 ~ 5분간 계속 끓인 후 조리를 완성한다.The method of cooking the potato noodles as described above, by adding it to boiling water to continue boiling for 2 to 5 minutes to complete the cooking.

상기 언급한 바와 같은 감자로 만든 면류의 제조방법에 의하면, 생감자를 익혀서 혼합함으로써 먹는 과정에서 감자 고유의 씹는 느낌을 감지할 수 있으며, 롤러 분쇄 과정에서 수분을 적절히 제거함으로써 쫄깃쫄깃하고 찰진 면발의 맛을 느낄 수 있는 효과가 있다. 또한, 상기 감자면류에는 여러 가지 양념분말이 첨가됨으로써 다양한 뒷맛을 음미할 수 있는 특징이 있다.According to the manufacturing method of the noodles made of potatoes as described above, the raw potato can be cooked and mixed to sense the chewing inherent to the potato's chewing feeling during the eating process, and the taste of the chewy and waxy noodle is removed by appropriately removing the moisture in the roller grinding process. You can feel the effect. In addition, the potato noodles have a feature that can enjoy a variety of aftertaste by the addition of various seasoning powder.

비록 본 발명이 상기 언급된 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정이나 변형을 하는 것이 가능하다. 따라서 첨부된 특허청구범위는 본 발명의 요지에 속하는 이러한 수정이나 변형을 포함한다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.

Claims (3)

생감자를 두께 0.5 ~ 3cm로 절단하는 단계(S10);Cutting raw potatoes to a thickness of 0.5 to 3 cm (S10); 절단된 상기 생감자를 100℃ 이상의 스팀에서 익히는 단계(S20);Ripening the cut raw potatoes in steam of 100 ° C. or more (S20); 상기 감자를 롤러분쇄기로 분쇄하는 단계(S30);Grinding the potatoes with a roller grinder (S30); 분쇄된 상기 감자원료 100 중량부에 대하여 감자전분 40 ~ 80 중량부와, 양념분말 1 ~ 10 중량부를 첨가하여 반죽하는 단계(S40);A step of adding 40 to 80 parts by weight of potato starch and 1 to 10 parts by weight of seasoning powder based on 100 parts by weight of the crushed potato raw material (S40); 상기 반죽물을 90℃ 이상의 온도하에서 사출하는 단계(S50); 및Injecting the dough at a temperature of 90 ° C. or higher (S50); And 상기 사출물을 진공포장하는 단계(S60);로 이루어지는 것을 특징으로 하는 감자로 만든 면류의 제조방법.Vacuum packaging the injection-molded product (S60); Method of producing noodles made of potatoes, characterized in that consisting of. 제 1 항에 있어서 상기 양념분말은 다시마분말, 쑥분말, 양파분말, 당근분말, 계란노른자, 당귀분말, 인삼분말, 솔잎분말, 칡분말 중 택일된 분말인 것을 특징으로 하는 감자로 만든 면류의 제조방법.The method of claim 1, wherein the seasoning powder is kelp powder, mugwort powder, onion powder, carrot powder, egg yolk, donkey powder, ginseng powder, pine needle powder, 칡 powder production of noodles, characterized in that the powder Way. 제 1 항에 있어서, 상기 감자원료 100 중량부에 대하여 밀가루 15 ~ 20 중량부가 더 첨가되어 구성되는 것을 특징으로 하는 감자로 만든 면류의 제조방법.The method of claim 1, wherein 15 to 20 parts by weight of flour is further added to 100 parts by weight of the potato raw material.
KR1020010071622A 2001-11-17 2001-11-17 Manufacturing method of a kind of noodles with a potato KR20030040945A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100489796B1 (en) * 2002-09-16 2005-05-16 정유석 A potato-noodle and its manufactering method, its cutting apparatus
KR100499672B1 (en) * 2003-06-19 2005-07-05 주식회사농심 Method for prepartion of instant potato noodle with improved cooking property
KR100530357B1 (en) * 2004-02-18 2005-11-22 노인옥 Method for manufactuaring noodle containing onion
KR100985115B1 (en) * 2007-06-18 2010-10-08 민승기 Assembly block for dike draining from river
KR101222925B1 (en) * 2012-09-14 2013-01-17 황현아 Manufacturing method of nuddle for chinese food using korean wheat and nuddle for chinese food using korean wheat manufactured by the same
CN112602881A (en) * 2020-12-28 2021-04-06 遵义市播州区洪宗食品有限公司 Potato flour and preparation process thereof
JP2021526355A (en) * 2018-05-18 2021-10-07 广西壮族自治区▲衣▼▲並▼科学院Ｇｕａｎｇｘｉ Ｚｈｕａｎｇ Ａｕｔｏｎｏｍｏｕｓ Ｒｅｇｉｏｎ Ａｃａｄｅｍｙ Ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ Ｓｃｉｅｎｃｅｓ A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100489796B1 (en) * 2002-09-16 2005-05-16 정유석 A potato-noodle and its manufactering method, its cutting apparatus
KR100499672B1 (en) * 2003-06-19 2005-07-05 주식회사농심 Method for prepartion of instant potato noodle with improved cooking property
KR100530357B1 (en) * 2004-02-18 2005-11-22 노인옥 Method for manufactuaring noodle containing onion
KR100985115B1 (en) * 2007-06-18 2010-10-08 민승기 Assembly block for dike draining from river
KR101222925B1 (en) * 2012-09-14 2013-01-17 황현아 Manufacturing method of nuddle for chinese food using korean wheat and nuddle for chinese food using korean wheat manufactured by the same
JP2021526355A (en) * 2018-05-18 2021-10-07 广西壮族自治区▲衣▼▲並▼科学院Ｇｕａｎｇｘｉ Ｚｈｕａｎｇ Ａｕｔｏｎｏｍｏｕｓ Ｒｅｇｉｏｎ Ａｃａｄｅｍｙ Ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ Ｓｃｉｅｎｃｅｓ A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material
JP7001228B2 (en) 2018-05-18 2022-01-19 広西壮族自治区農業科学院 A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material.
CN112602881A (en) * 2020-12-28 2021-04-06 遵义市播州区洪宗食品有限公司 Potato flour and preparation process thereof

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